I made half a batch of the following ingredients i.e. 1/4 kg. flour (maida), 2 eggs, 3/4 cup sugar, 2 cups thick coconut milk, salt to taste, 1 tsp vanilla and 2 drops yellow food color.  Got approximately 60 Rose Cookies and it took 1 1/2 hour from start (mixing) to finish (frying). I just mixed the ingredients, heated the oil and started frying. I did not set the batter aside for half hour as required as I was short on time but would prefer not to omit this step. So the 1 1/2 hour is excluding this step.

If the first batch of cookies brown too quickly means the oil is too hot. Switch off the flame for the temperature of the oil to come down and then resume frying on medium low heat.  Fry till oil stops sizzling around the cookie, turn and fry, again till the oil stops sizzling. Remove. The color should not change and become too brown. When draining on paper towel, make sure you spread out  the cookie when placing because it is soft and hardens when cold, to ensure the shape remains intact. The mold should be sufficiently hot (not too hot or too little) otherwise the batter will not coat the mold properly. Leave mold immersed in the hot oil when frying a batch of cookies so that it remains hot for the next batch. A little practise will be required for a novice.

Ingredients

• ½ kg. maida or Rice flour
• 4 eggs
• 1 ½ cup sugar
• 2 cups milk or coconut milk
• Salt to taste
• 1 tsp. vanilla essence
• 2 drops yellow food colour
• Ghee for frying

 Method

1. Mix the maida or rice flour, eggs, sugar, salt and coconut milk and make a medium thick batter.
2. The batter should be neither too thick nor too thin. If batter is too thin the cookies will be fragile and break easily. In case the batter does become thin, add a little flour and thicken as required.
3. Add more coconut milk if the batter is too thick.
4. Add the vanilla essence and yellow food colour and mix thoroughly.
5. Set aside for half an hour.
6. Heat the ghee in a kadai and immerse the rose cookie mould into the hot ghee.
7. When the mould is heated remove and dip into the batter till the batter barely touches the top edge of the mould.  Do not let the batter cover the mould.
8. Quickly place the mould in the hot ghee and the cookie should separate from the mould in a minute or so.
9. If not, gently shake the mould to loosen the cookie.
10. Fry till both sides are done on medium low heat.  Don’t brown.
11. Drain, cool and place in airtight container.